One of the most desirable, exclusive and expensive foods in the world are truffles and they also happen to be rather abundant in large swathes of the Tuscan countryside. One of Tuscany's most famous and beloved foods, locals are very proud of the regional delicacy and there are actually several fairs and festivals around Tuscany that are expressly dedicated to the truffle each Autumn. For foodies planning trips to Tuscany in the next few months, tracking down a truffle festival is a must. The scent – even to those who aren't fond of the taste – is unforgettable and delicious, the excitement is palpable, the traditions are strong and fascinating and the markets offer access to dishes that are both fresh and cheaper than you are likely to ever find elsewhere.
Just check out our vacation rentals in Tuscany and try this delicacy for yourself. If you happen to grow fond of truffles while there, why not try out this recipe and reminisce about your holiday? Truffles are pretty readily sourced most places in the world these days, though you can expect to pay a good deal for them. However, luckily, this recipe only requires a little for flavour.
Ingredients:
100g of fresh tagliolini pasta per person
4 tablespoons of butter
2 tablespoons of freshly grated Parmigiano-Reggiano cheese
Freshly grated truffles and truffle shavings
Method:
1. Add 100g of the fresh tagliolini per person in the group in a pot of salted boiling water. Around a minute before the pasta can be said to be 'al dente', remove it from the pot and drain, being sure to save some pasta water and set it to one side.
2. Melt the 4 tablespoons of butter in a saucepan then add the drained pasta, along with a little pasta water. In the case that the pasta appears to be too dry, just add a little more pasta water. Add the Parmigiano cheese, grated truffles and cook everything together for a minute, allowing the sauce to thicken a little.
3. Place the pasta on a warm plate and finish plating up by adding a sprinkle of truffle shavings.
Ingredients:
100g of fresh tagliolini pasta per person
4 tablespoons of butter
2 tablespoons of freshly grated Parmigiano-Reggiano cheese
Freshly grated truffles and truffle shavings
Method:
1. Add 100g of the fresh tagliolini per person in the group in a pot of salted boiling water. Around a minute before the pasta can be said to be 'al dente', remove it from the pot and drain, being sure to save some pasta water and set it to one side.
2. Melt the 4 tablespoons of butter in a saucepan then add the drained pasta, along with a little pasta water. In the case that the pasta appears to be too dry, just add a little more pasta water. Add the Parmigiano cheese, grated truffles and cook everything together for a minute, allowing the sauce to thicken a little.
3. Place the pasta on a warm plate and finish plating up by adding a sprinkle of truffle shavings.